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Lixer posted:How do I know if my crock pot is the proper temperature? Many times I've had things burn onto the side of the crock and I had thought that things aren't supposed to burn in there. Fill your crockpot/slow cooker with a couple litres of water, put it on low for a couple hours. After a couple hours the water should be around 165 or 170, and after a few more hours it should hit about 175 or 180 and stay there no matter how long you leave it on. High should be about 20 or 25 degrees hotter.
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Feb 25, 2008 11:16
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sangnom posted:I have a rival crockpot that...I have unfortunately never used. I live in a dorm room and a lot of recipes require a lot of cooking beforehand, all I have is a small electric skillet, a blender, and a microwave. Any suggestions for basically full meal-in-a-pot dishes that I could make with only that limited amount of accessories. They do sell frozen meals you can take straight from the freezer to the crock pot. For your case, you could try that.
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Feb 25, 2008 17:33
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SubG posted:Same way you check the temperature of anything else: a thermometer. I am so confused by crock pot temperatures. Wikipedia (and the OP) used to say that High was 300 and Low was 200. End of story. Now wiki says the above (165/190) I have a Presto Multicooker (deepfryer/slowcooker combo) and even the instruction manual is vauge about the temps. A given recipie will say to put it on "low", but the thermostat is in degrees! It's crap. drchipotle fucked around with this message at 22:33 on Feb 25, 2008 |
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Feb 25, 2008 21:54
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chizad posted:Take a Boston butt and place it in your crock pot. Pour just enough Wostershire sauce over the pork to cover the surface of the meat plus cover the bottom of the crock pot. Pack a layer of brown sugar all over the surface of the meat. Put the lid on your crockpot and cook on low for 8-ish hours. Once it's done remove it from the crockpot, discard whatever fat failed to render off and then pull by hand or shred with a pair of forks. Salt heavily; I believe the original recipe uses the phrase "enough salt to give your cardiologist a heart attack". This is my version of the above. Don't chuck the liquid! It makes it's own barbeque sauce. BASIC PULLED PORK Take a ~5lb pork shoulder (can be had for $1.00 a lb) and coat it with brown sugar. Smother it. put a peeled, quartered onion in the crock pot, place shoulder on top, and add 1/4-1/3 cup of apple cider vinegar over top it. Dump in copious amounts of worshister sauce. not as much as you did vinegar, but lots. (i never measure this) Cook on low for 8 hours. Do it friday/saturday night before football and you've got a gameday treat. Flip it over half way thru if you remember, but this isn't critical. Shred the meat with a fork. Salt and pepper to taste. ADVANCED PULLED PORK Do all of the above. When it's done, take the juice at the bottom of the pot, ladle off the fat, and put it in a sauce pan. Discard the onion. Make it simmer. Add 1/3-1/2 cup ketchup and 1 tbsp liquid smoke. stir/whisk. take 1.5 tablespoons of cornstarch, and mix well with 1 cup cold water (DO NOT ADD DIRECTLY TO HOT JUICE OR IT WILL GET CLUMPY) Whisk into saucepan. Let it simmer till you like the consistency. Now it's time to season. Salt and pepper to taste. With no salt it will taste like blandness. Garlic powder and cayenne pepper also make good additions. Don't salt it till you like the consistency or it will be too salty after it reduces/thickens. With the right amount of salt it will taste like bar-b-que sauce. Taste it as you go. Mix it all up with the already shredded pork and put it on sammiches. drchipotle fucked around with this message at 22:07 on Feb 25, 2008 |
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Feb 25, 2008 22:05
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I made Coda Alla Vaccinara in my slow cooker (Roman braised oxtail) - recipe here: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35642,00.html I used red wine instead of white wine/stock, and I didn't bother with the garnish. After slow cooking for 6 - 7 hours I poured off the still slightly thin sauce and reduced it in a saucepan by half. I then served the whole lot over polenta. It was one of the tastiest meals I've ever cooked.
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Feb 26, 2008 08:38
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What a coincidence, I just bought my first crock pot last weekend and I'm making a pot roast before I head off to work, can't wait!
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Feb 26, 2008 14:09
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drchipotle posted:This is my version of the above. Don't chuck the liquid! It makes it's own barbeque sauce. See, all this is good too, but the genius of the original recipe is that it maintains a more neutral palate, which means it can be BBQ sandwich fodder or burrito filling equally as well. So it is always a tradeoff between a more sophisticated flavor profile and versatility. You can always add BBQ sauce or tabasco or whatever after the fact. For some extra goodness, fry the pulled pork in a little oil until crispy, and you have crispy carnitas! Great taco material.
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Feb 26, 2008 14:51
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I've never done this before, but I'm making chili in my crock right now. I pretty much just looked at some crockpot chili recipes online and then threw a whole bunch of stuff in my crock loosely based on what I read. Here's what I did ~1 lb ground beef, browned diced tomatoes tomato sauce tomato paste black beans pinto beans kidney beans diced onion/green pepper/celery 1 packet of chili seasoning some cayenne pepper It looks pretty good so far, I'll taste it a couple hours before dinner and probably add more spices. I don't think the spice packet was meant to make this much chili so it's probably lacking a bit. Any suggestions? I mean I think I'm doing okay. It LOOKS like good chili so I'm probably on the right track!
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Feb 26, 2008 19:01
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sangnom posted:I have a rival crockpot that...I have unfortunately never used. I live in a dorm room and a lot of recipes require a lot of cooking beforehand, all I have is a small electric skillet, a blender, and a microwave. Any suggestions for basically full meal-in-a-pot dishes that I could make with only that limited amount of accessories. There are frozen meals for Crock Pots out there, but I have to say I find them rather disgusting. To make it a lot easier, McCormick's makes seasoning packets for slow cookers; it tells you what ingredients to buy and how to mix the seasoning. The most difficult one I've made is Italian Chicken, where you had to mix the seasoning packet in tomato paste and a can of tomatoes, then you pour that mixture over some chicken and fresh, sliced mushrooms. Everything I've made has come out tasty, even though I'd rather do everything by hand. You could just make sure to buy all the ingredients the day you're going to make the meal if you don't have enough cold storage. And, since you're in a dorm, listen to me and buy the slow cooker liners. You'll thank me when you're trying to scrub out your stoneware in a bathroom sink.
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Feb 27, 2008 06:04
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Just sayin, if you don't have a crock pot a dutch oven works just as well.
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Feb 27, 2008 07:43
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spatula posted:I've never done this before, but I'm making chili in my crock right now. I pretty much just looked at some crockpot chili recipes online and then threw a whole bunch of stuff in my crock loosely based on what I read. Looks good, but how thick is it getting with the tomato sauce? I'd be afraid it would be too thin for a chili. Maybe put a little unsweetened cocoa in there too if you have some.
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Feb 27, 2008 22:21
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jerkstore77 posted:Looks good, but how thick is it getting with the tomato sauce? I'd be afraid it would be too thin for a chili. It actually turned out pretty great. It was thick enough, the tomato paste helped a lot. I ended up not having to add any spices. My roommates and boyfriend enjoyed it, so I'm satisfied. I'll definitely be doing this chili again, maybe with more vegetables next time (zucchini? corn?). I'll be trying some crockpot lasagna soon!
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Feb 27, 2008 23:35
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How long is it safe to leave things in a Rival crockpot at "warm"? I've had my Italian beef in there about 5 hours while I was at class. Will I die from eating this?
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Feb 27, 2008 23:57
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Aurand posted:How long is it safe to leave things in a Rival crockpot at "warm"? I've had my Italian beef in there about 5 hours while I was at class. Will I die from eating this? of course not. just eat it, you puss.
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Feb 28, 2008 00:42
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Zelmel posted:Was it this recipe by NosmoKing? Yeah, that was one of them. Further in the thread I posted a white chicken chili recipe, can anyone who has archives grab that one?
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Feb 28, 2008 02:45
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I didn't know McCormik made seasoning packets! Awesome. I have something else to try out this month. I'm going to try to do a slow cooker meal every week. And to Rival warm setting guy-- as long as it's above 135ºF I wouldn't worry too much. effika fucked around with this message at 03:59 on Feb 28, 2008 |
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Feb 28, 2008 03:56
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effika posted:I didn't know McCormik made seasoning packets! Awesome. I have something else to try out this month. They have taco seasoning packets too. I found a box the other day and grabbed like a half dozen of them.
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Feb 28, 2008 08:00
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effika posted:I didn't know McCormik made seasoning packets! Awesome. I have something else to try out this month. I'm going to try to do a slow cooker meal every week. According to Wikipedia, the warm setting is usually between 145 and 165ºF, so you should be fine.
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Feb 28, 2008 15:59
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Zelmel posted:Was it this recipe by NosmoKing? I have a question about this recipe. It says to put enough chicken stock to come up to the beans, but doesnt this pretty much turn it into a soup? I know things usually don't thicken in crockpots and the picture of the chili in the crockpot makes it look very thin.
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Feb 28, 2008 16:55
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I posted a thread recently regarding several pounds of top blade steak that still had the connective tissue attached. I'd like to try the slow cook it, but am completely and utterly oblivious as to how to do so. Are there any generic recipes I can use?
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Feb 28, 2008 18:12
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jerkstore77 posted:I have a question about this recipe. It says to put enough chicken stock to come up to the beans, but doesnt this pretty much turn it into a soup? I know things usually don't thicken in crockpots and the picture of the chili in the crockpot makes it look very thin. I think cooking the beans for that long will have some of them break apart and thicken up. You can always pull 1/2+cup of them out of the soup, blend, and re-add it to thicken it up if it's not thick enough for ya. I could have sworn that wiki recipe used to have a picture of Milwalkee's Best as the beer.. :P
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Feb 28, 2008 18:23
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spatula posted:I've never done this before, but I'm making chili in my crock right now. I pretty much just looked at some crockpot chili recipes online and then threw a whole bunch of stuff in my crock loosely based on what I read. Almost looks like taco soup! This is one of my favorite recipes for my crockpot. http://allrecipes.com/Recipe/Slow-Cooker-Taco-Soup/Detail.aspx quote:INGREDIENTS I use fresh jalapenos instead of the green chilis and also put in a bunch of red pepper flakes. Ends up very tasty.
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Feb 28, 2008 19:19
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silversum posted:I think cooking the beans for that long will have some of them break apart and thicken up. You can always pull 1/2+cup of them out of the soup, blend, and re-add it to thicken it up if it's not thick enough for ya. The Milwalkee's Best (ice, BTW) is in my Beer Can Chicken recipe. The Chili recipe has always had the good beer. The beans do break down a bit and make the chili thicker. You CAN (and I often do) blend up some of the beans (or jam a stick blender in the pot and give it a few whirls) to thicken the stuff, but don't neglect the addition of the CHEESE at the end of the recipe. It really thickens things up and makes it nice and gooey.
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Feb 28, 2008 23:28
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NosmoKing posted:The Milwalkee's Best (ice, BTW) is in my Beer Can Chicken recipe. The Chili recipe has always had the good beer. right, but then you have Milwaukee's Best beer leftover, and the impulse to drink it, and who wants that
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Feb 29, 2008 01:34
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MSN has an article today on slow cooker chicken recipes, 23 total. Some look quite good... http://lifestyle.msn.com/foodandentertaining/recipes/staticslideshowbhg.aspx?cp-documentid=6502930>1=32003
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Mar 27, 2008 17:04
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I posted a thread about this recipe about 9 months ago. It is a mainstay in my home now and we literally make it at least once a week. This is specifically geared towards the lazy and the dorm-dwelling low-budget gourmet: ----------- THE EASIEST CROCK POT RECIPE IN DA WOILD: 1- Take some boneless chicken breasts. As many as you want. 2- Put 'em in the pot. 3- Dump a jar of delicious salsa (or picante) onto them. They should just barely cover the breasts. Breasts (snicker). 4- Turn on pot. Wait for 6-8 hours. 5- Add cilantro and a dollop of sour cream unless your wife is nagging you about South Beach. 6- Nom! ----------- Want variety? Go for it. I've added onions to zest it, served avacado on the side to balance it, and even threw a can of beer in there once to see what would happen (too runny). I usually make this on a weekday because the smell when you get home from work is heavenly, and I can literally put this together in less than 2 minutes in the AM. Black Beans compliment the dish. Red potatoes (cooked separately) also make this complete (but again, 'South Beach'...) EDIT: (I feel the compulsion to announce that I graduated from one of the top colleges in the country, since I just read this and realized how trashy the whole recipe sounds. It's healthy as hell and easy as pie if you do it straight. And tasty, tasty, tasty!) Shekfester fucked around with this message at 19:41 on Mar 27, 2008 |
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Mar 27, 2008 19:37
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Ox's Ham and Beans 1 - Ham (your choice, I usually use boneless for ease) 1 - Onion 3 - Stalks of Celery 3 - Carrots 1 - Bag of White Beans (navy or great northern) 64 oz of Chicken stock or 32 of chicken and 32 of vegetable stock Good Italian seasoning Bay Leaf Pepper Garlic White wine Butter Opt. Bacon & Tabasco Cut up the ham into chunks, personally I like bigger pieces. Saute until ham gets some browned edges - don't forget to season with pepper, garlic, and italian seasonings. Remove ham, add onions and butter. Caramelize onions to desired consistency, I prefer nice and dark but not gooey/sticky. Deglaze with white wine, add carrots, stock, bay leaf, garlic, pepper, italian seasoning. Add beans that have been soaking overnight, re-add ham back to pot. Cook for +8 hrs...I've let it cook for two days before, it will just continue breaking down the beans into this wonderful sauce. Bacon and Tabasco are optional additions along with cornstarch if the beans aren't thicking up enough for your tastes. Additional seasoning to taste. Serve with crusty bread and cheese. Enjoy.
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Mar 27, 2008 20:39
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sangnom posted:I have a rival crockpot that...I have unfortunately never used. I live in a dorm room and a lot of recipes require a lot of cooking beforehand, all I have is a small electric skillet, a blender, and a microwave. Any suggestions for basically full meal-in-a-pot dishes that I could make with only that limited amount of accessories. Or stew. Stew meat, carrots, potatoes, onions is how I go, although celery and peas are in my future.
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Mar 28, 2008 01:48
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One my wife often makes is super easy and cheap. Get a pork roast, a cheap bone in one is fine. Put it in the cooker with a can of plain tomato sauce, not the flavored spaghetti stuff. Add in some chopped onions and garlic (or powdered if you're in a hurry0 and some diced chilies/chili powder and cumin. After a day of cooking the meat will be fall off the bone tender and the tomato sauce will turn into an awesome gravy. This is best served over plain white rice or made into burritos.
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Mar 28, 2008 18:13
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Shekfester posted:THE EASIEST CROCK POT RECIPE IN DA WOILD: I tried this as a way of using up a bunch of chicken thighs and it was indeed delicious.
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Mar 29, 2008 04:18
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drchipotle posted:BASIC PULLED PORK Two questions: 1) With the smothering in brown sugar... could you instead do some kind of dry rub and let it sit overnight before it gets cooked in the slow cooker? 2) Is the pulled pork best served fresh and hot/warm or does it work fine if you make it in advance and store in the fridge for a later event?
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Mar 29, 2008 12:34
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I have two sizes of slow cookers. I have a very large one (probably about 6 qt-ish) and I have a 2 qt. I got the smaller one for a christmas gift, and I can't for the life of me find recipes for smaller cookers. I was thinking it'd be useful because I could make single servings of certain things. Should I just reduce the contents of my recipe, or are there places out there where I can find smaller portions... I have looked all over the place.
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Mar 29, 2008 19:35
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Can someone suggest a small (1 or 2 person) slow cooker? An old friend I used to live with had a lovely one that cooked just enough for one person but it didn't have a manufacturer's name on it and he can't remember where he got it from. I hate reheating old meals and eating them for several days afterwards so a small one is what I want.
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Mar 29, 2008 20:39
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The Dudley posted:Two questions: I've made pulled pork in a slow cooker dozens of times and rarely bothered with the brown sugar or a rub. Honestly it's hard to screw up something so delicious. I bought a slow cooker specifically to make pulled pork and it's one of the best things ever even if you just take the pork and dump some bbq sauce on it. I actually find that it often tastes better after a day of hanging out in the fridge. It lets all the flavours blend together for even longer.
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Mar 29, 2008 23:30
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The Dudley posted:Two questions: 1) I haven't tried it, but I don't see why it wouldn't work. 2) A batch of crock pot pulled pork lasts my roommate and I a few days and on the last day it always tastes just as good as it did straight out of the crock pot.
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Mar 30, 2008 01:03
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Okay I bought a pork shoulder this morning and if I stick it in shortly it would be ready for sandwiches for dinner tonight and lunch at work the next couple of days. So now my question is, obviously I take the string off before cooking but should I trim off the big piece of fat that is on the top? I also bought some apple cider vinegar for cooking it with.
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Mar 30, 2008 02:49
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The Dudley posted:So now my question is, obviously I take the string off before cooking but should I trim off the big piece of fat that is on the top? As it turned out what I was referring to was the skin. So I cut that off (not as easy as I thought it would be) and trimmed any big bits of fat off as well. Coated it with a rub of chili, paprika, onion salt, salt, pepper, and brown sugar. Wish I could let that sit overnight but I want to cook it now! Placed it in the cooker on top of a sliced brown onion, added 1/3 cup of apple cider vinegar, and doused it all with worchesteshire sauce. Set to "low" and now to wait 8 hours.
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Mar 30, 2008 06:07
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I absolutely love my crock pot but have recently decided to start dieting. All the recipes I had been making before were just a little too unhealthy (ie pork roasts, ribs, etc). Does anyone have any good, healthy recipes or know of a good cookbook that has some? I really don't want to retire my crock pot..
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Mar 30, 2008 10:45
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The Dudley posted:...and now to wait 8 hours. My god this is awesome. Why have I never tried this before? My slow cooker has been in its box brand new for 2 years! The meat is so tender and delicious, and on a turkish bread roll with some smoky BBQ sauce and sliced cheese its just out of this world. And leftovers, woohoo!
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Mar 30, 2008 12:42
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Lackadaisical posted:I absolutely love my crock pot but have recently decided to start dieting. All the recipes I had been making before were just a little too unhealthy (ie pork roasts, ribs, etc). I've heard you can make a really good oatmeal with crockpots. Just add some water and milk and maybe some dried fruit and let it cook overnight. Otherwise, like mentioned before you can make a pretty healthy crockpot meal with chicken too.
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Mar 30, 2008 18:06
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